Description
These Vegetarian Baked Beans are a hearty and satisfying dish made with plant-based ingredients. Simmered in a rich tomato sauce with a touch of sweetness and savory spices, they’re perfect for a cozy meal, a BBQ, or a picnic. This recipe is vegan, gluten-free, and easy to make!
Ingredients
Scale
- 2 cups dried navy beans (or 4 cups canned beans, drained and rinsed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup vegetable broth (or water)
- 1 tablespoon olive oil
Instructions
- If using dried beans: Soak beans overnight in water, then drain and rinse. Boil in fresh water for about 60 minutes or until tender. Drain and set aside.
If using canned beans: Skip the soaking and boiling steps and drain the beans. - Preheat your oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the tomato sauce, brown sugar, molasses, Dijon mustard, smoked paprika, black pepper, and salt. Mix well.
Notes
- You can use any type of beans you prefer (kidney beans, black beans, etc.).
- If you prefer a thicker sauce, cook for an additional 10-15 minutes uncovered.
- To make it spicier, add a dash of cayenne pepper or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220 kcal
- Sugar: 10g
- Sodium: 450mg
- Fat: 2g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 10 g